Directions

2Add asparagus and leek; toss to coat. Divide mixture among 6 serving plates; top with the prosciutto and cheese strips.

Tips

Choosing thicker asparagus stalks for this recipe makes them easier to peel and will give you prettier strips.

Leeks can store a lot of sand within their layers, making them difficult to clean before cutting. Instead, cut them as called for in your recipe, then give them a bath in a bowl of cold water. Agitate them a couple of times, then lift them out, leaving the sand behind.